French Apple Tart

These beautiful apples and the fall air inspired me to make an apple tart:

I used a recipe from a blog I occasionally read called My Photo Journal.  Her photography is exceptional.  I actually saw her post on French Apple Tarts months ago.  When I finally came home with my basket of apples this year, I searched and searched until I "rediscovered" her blog and this fantastic recipe.  I've made a few tweaks to it and I'm leaving it for you:

Sarah's French Apple Tart

(Inspired by Monika Kotus and Ina Garten)

Makes 2- 9 inch circular tarts

 

*Please attempt to make your own crust.  This recipe is so simple and you won't be disappointed!*

For the pastry crust:

  2 cups all-purpose flour

  1/2 tsp finely ground sea salt

  1Tbsp sugar

  12 Tbsp (1 1/2 sticks) cold unsalted butter, diced

  ice water

Add all dry ingredients to food processor and buzz for a few seconds to blend them together.  Cut the butter into tablespoon-size squares and add to the mixture; process in pulses until the mixture resembles little pebbles.  Turn the processor on again and add ice water until dough begins to form.  Then remove the dough, knead together, wrap in plastic and refrigerate for about an hour.

To Assemble the Tart:

  4-5 Apples (any variety good for baking will do, I used Idared)

  1/3-1/2 cup unrefined sugar

  4 tablespoons (1/2 stick) cold unsalted butter,small diced

  1/2 cup apricot preserves 

  2 tablespoons Brandy or water

 Preheat the oven to 400 degrees. Peel and core the apples, cutting them into slices 1/4 inch thick.  Roll out pastry crust and fit to the pan, trimming any extra off the edges.  Layer the apples in any pattern you like over the crust.  I chose a rose-like pattern, though all one direction might be particularly striking as well. Cut the remaining butter into small dots and disperse over the tart.  Sprinkle the sugar over the top.  Bake until the pastry and the apples start to brown (approximately 45 minutes to an hour).  Combine the apricot preserves and brandy/water and brush over the tart just after removing it from the oven. This dish can be enjoyed warm (perhaps with a bit of whipped cream) or at room temperature.